Bosch MUM4807GB Stand Mixer review

I bought a Bosch MUM4807GB Stand Mixer 6 months ago and I’ve been using it quite often. This is why I thought I should talk about it on my blog. The main reason I got the mixer was to knead small batches of dough for bread. It has more features, but I will talk about the things I’ve used it.

 Bosch MUM4807GB Stand Mixer review

The stand mixer is small and it’s easy to store without a lot of hassle. It comes with a stainless steel, 3.9l mixing bowl and 3 attachments: whisk attachment, dough hook, flexible beater tool. It’s powerful too, at 600 watts. These were the main reasons I got it. Also, it’s very affordable, its price varies between £70 to £90.

Even though the main reason to get it was to knead bread dough, as I said earlier, I made other things with it too, like whipped cream and cake batter. It works out great. The only negative I have is that the bowl is thin and it can be uncomfortable as it presses on the hands when I take out the thick dough. It’s not an issue with batter and cream, obviously.
Another small negative is that if you raise the beater when it is facing forward, it catches on the front edge of the bowl. I don’t actually mind that, as I take the beater out gently, so it’s not an issue for me.

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How to cook Kalettes

I found these new veggies at Lidl called Kalettes and I had to try them. After trying a few recipes with them, I’ve decided to make a post on how to cook Kalettes. First of all, let’s talk about Kalettes. They are a new vegetable obtained by crossing kale with brussels sprouts with traditional hybridization. It took 15 years to make them and I’m happy someone did. They taste great. I love brussels sprouts and kale, but my husband doesn’t like the sprouts, he will eat them because they are healthy and that’s it. So, they might be a hit even with people that don’t like brussels sprouts.

01 How to cook Kalettes

They are easy to prepare and cook, it takes a few minutes and that is another great thing if you want to make them for dinner and you are in a hurry. When it comes to how to cook Kalettes, there are a few ways to prepare them: raw, roasted or blanched and used in stir fry.

If eaten raw, they taste like salad, cut the end of the stem and wash them. Put them in a colander and shake to remove the excess water. It’s that simple.
If you want to roast them, cut the stems, wash them. As before, leave the kalettes in the colander to remove the excess water. Put them in a bag, add spices and 2 spoons of oil. Close the bag and shake, this way they will be coated with the oil. Put them in a roasting pan and roast them for 10 minutes at high heat, in the preheated oven.

02 How to cook Kalettes

If, instead you want to blanch them, it’s easy too. Wash and cut the stems, as before. Leave them in the colander. Meanwhile, put a saucepan with water on high heat and bring it to boil. When the water is boiling, toss in the kalettes and reduce the heat to medium and leave them to boil for 3-4 minutes.
In a large bowl, add ice cubes and cold water. For 2 bags of kalettes, which is for 4 servings, I used 12 ice cubes. When the kalettes are boiled, drain them and put them in the cold water. Leave to cool down, a couple of minutes. Drain and the kalettes are ready to be stir-fried. Check the next 2 recipes that will follow in the next couple of days.

Cheese plate with biscuits from Stag Bakeries

My husband and I love cheese. Sometimes I would prepare a cheese plate with a glass of wine instead of dinner, especially after a very consistent lunch. For those occasions, having some nice oatcakes and water biscuits to go with the cheese is a must. I received these Stag Bakeries Seaweed oatcakes, Seaweed water biscuits and cheese straws to review and we both were delighted with them.

01 Stag bakeries seaweed oatcakes seaweed water biscuits and cheese straws

Stag Bakeries is an old traditional Scottish bakery located in Stornoway, on the Isle of Lewis on the Scottish Outer Hebrides and dating back to 1885. This is usually enough for me to want to try the product. Stag is a family-run business and they produce bread and cakes for local customers and biscuits for the rest of the world. The recipes they use today are developed with traditional methods.

Stag bakeries seaweed oatcakes seaweed water biscuits and cheese straws

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Opies

I love trying new ingredients, so I was delighted when I was sent a few samples from Opies to try.

01-opies

Opies is a family-run business started in 1880. They are producing foods in the same location in Kent since 1929. Their range is very interesting and most of their products can be found in local supermarkets.

02-opies

Opies Fujan Christmas Fruits with Courvoisier. The fruits are amazing. It’s a mixture of Figs, Apricots, Dates, Cranberries, Raisins and Sultanas. Other ingredients are sugar, water, citric acid and, obviously Courvoisier. I think this is perfect for Christmas, it’s lush and the flavour is amazing. Every single dried fruit has kept its flavour. I loved it. This is available at Waitrose and I might add it to the Christmas shopping list. I love boozy chocolates, but it’s the first time I try boozy fruits. I think they are delicious, with a little bit of unsweetened whipped cream on top, it’s the perfect dessert.

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Jamie’s Italian Olive Oil Buyer’s Guide

I like reading about ingredients as much as I like experimenting with new ones. I was delighted to see the Olive Oil Buyer’s Guide*, it’s very interesting. The Infographic was created by Jamie’s Italian (link to one restaurant). I’ve been to the one in Liverpool and it was a lovely experience.

Going back to the Olive Oil, I have to admit I had no idea there is light olive oil. I like olive oil and I used it many times, usually I add it raw on salads, on soup before serving, lots and lots over a big dish of houmous or breads. I usually buy extra virgin olive oil. After reading this info-graphic I am thinking I should buy light olive oil too, for cooking.

I will also do a taste-test like it’s mentioned here. It sounds interesting and it’s something I never tried before. I might do that with all the oils I have in the cupboard and chose the right one for the dish. I am really excited to try this oil taste-test.

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Do you cook with olive oil? Which type of oil do you use?

* Post in collaboration.

De’Longhi EC145 espresso maker review

Hubby bought me this De’Longhi EC145 espresso maker last year as a Christmas gift and I used it daily for almost one year. As Christmas is approaching and maybe others are planning to buy an espresso maker, I thought it’s a good opportunity to review mine.

I usually drink my coffee black and an espresso maker was the only viable option. I don’t have lots of space in the kitchen because I tend to hoard lots of kitchen tools and baking trays and other bits&pieces as any other foodie. Hubby bought it for me as he knew I was looking at it. It’s small, it has a good price and it also has a milk frother if I need one.

01 De'Longhi EC145 espresso maker review

02 De'Longhi EC145 espresso maker review

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Christmas giveaway

With Christmas approaching, I want to host a giveaway for my readers. I made a small hamper with things I like and that I think are perfect as a Christmas gift.

The prize is: 1 jar 400g of Harvey Nichols Jargonelle Lemon Drops (similar here); a handmade novelty brooch and a transparent bauble were you can put something you like inside.

giveaway

This giveaway is opened to UK residents only and closes on 3rd December. The prize worths £30 is offered by me. No cash alternative is available. The winner will be contacted on the email address provided, so please make sure I have your email address. As the prize is meant to be received before Christmas, if the winner will not respond in 2 days, a new winner will be picked up. Good luck x

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